Moderate aroma. The umami of the rice is emphasized. When heated, the umami of the rice becomes milder, and the taste is relaxing. Good taste. As it cools down, it has a bitter caramelized rice flavor.
Another sake from Ishikawa Prefecture, Kikuhime. This is a sake that I would like to have at the first glass because of its name, but, well, you never know.
It has a strong umami and caramel-like richness. It has a very drinkable mouthfeel. But it comes on smoothly.
I have skipped posting for quite a while... ^^;.
At our usual sushi restaurant, the toast was beer, but then we had a "first drink" because it was the first drink of the day.
It was gentle and easy to drink!
I like the name.
I want to drink it slowly with warmed sake.
First, drink it cold. It has a sweetness and umami, but it also has a refreshing feeling.
When heated, it has a more classic umami,
I love the way it doesn't get in the way of anything you eat with it.
This is the kind of sake that you can drink forever and ever.
Kikuhime is my favorite brand. It is spicy, but has a light flavor, which is rare among Kikuhime, which is usually a rich, mellow type of sake. It was delicious as a first drink at a soba noodle restaurant.
https://www.kikuhime.co.jp/products/%e5%85%88%e4%b8%80%e6%9d%af/
豊臣秀吉も求めた能登の美酒 これまで紹介してきた老舗蔵の中でも、最古の歴史を持つ酒蔵です。創業は16世紀末の安SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
日本酒の低温熟成に取り組む事業を掘り下げるため、前回は、千葉県千葉市の酒販店「IMADEYA」による「IMADEYA AGING」についてインタビューをお届けしました。そうした新たな動きの傍ら、低温による熟成に先行して取り組んでいる日本酒蔵も少なくありません。その中でも、1995年から長期低温熟成酒を商品化し、巨大な低温熟成庫を用意して、10万本余りのお酒を貯蔵しているのが菊姫（石川県白山市）です。低温貯蔵と常温貯蔵の両輪で日本酒の熟成の魅力をアピールし続ける菊姫の現状を探るため、現地を訪れました。SAKE Street | プロも愛読の日本酒メディア
